Ingredients
4 large peaches
1 tsp olive oil
2 tbsp soft brown sugar
4 shots Malibu
For the dip:
250g FAGE Total
2 tbsp soft brown sugar
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Steps
- Cut 4 heart-shaped pieces (approx 6 inches high) of both tin foil and of parchment paper, to make the cooking bags. Lay the parchment paper on top of the foil.
- Halve and de-stone the peaches, brush with oil and quickly char grill on the BBQ.
- Place the peaches on one half of the paper and sprinkle with sugar.
- Fold over the other half of the paper and foil, twisting together the bottom of the heart, creating a bag. Make sure you leave a small gap at the top of the heart to pour in the Malibu.
- Once the Malibu has been poured in, seal the bag completely and place onto the grill of the BBQ for about 20 minutes.
- To make the dip, split the FAGE Total yoghurt into 4 ramekins, sprinkle with the sugar and glaze using a blow torch to create a brulee effect.
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Open the foil bags and serve to your guests with an individual ramekin of yoghurt to accompany their dish.
- If you don't own a blowtorch you can make the dip in advance. Simply place the yoghurt filled ramekins into the fridge for a minimum of 1 hour and leave to caramelise.
